Description
This Hearty Mushroom Quinoa Soup is a nutrient-packed, comforting dish perfect for a wholesome meal. Loaded with fresh vegetables, protein-rich quinoa, lentils, and edamame, it combines earthy mushroom flavors with a bright touch of lemon and fresh herbs. Ready in just 45 minutes, it makes for a filling and healthy vegetarian option that’s easy to prepare on the stovetop.
Ingredients
Scale
Vegetables
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup celery, diced
- 8 oz (230 grams) mushrooms (button, cremini, or mixed), sliced
Grains & Legumes
- 1 cup quinoa, rinsed
- 1/2 cup shelled edamame, cooked
- 1 cup cooked lentils or chickpeas
Liquids & Oils
- 6 cups vegetable broth
- 1 tablespoon olive oil (plus 2 tablespoons for cooking)
- Juice of 1/2 lemon
Seasonings
- 1 teaspoon fresh herbs (like thyme), chopped
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Dice the carrots, celery, and onions, slice the mushrooms, and mince the garlic. Rinse the quinoa well under cold water using a fine mesh strainer. Cook the lentils and edamame separately until tender and set aside.
- Sauté Onions: Heat two tablespoons of olive oil in a large soup pot over medium heat. Once hot, add diced onions and sauté for 3–4 minutes until softened and translucent.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add Carrots, Celery, and Herbs: Mix in the diced carrots and celery, then sprinkle the chopped fresh thyme over the vegetables. Stir to combine and cook for a few minutes to slightly tenderize the vegetables.
- Add Broth: Pour in the 6 cups of vegetable broth, stirring well to combine all ingredients.
- Add Quinoa: Stir the rinsed quinoa into the broth mixture thoroughly.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes until the quinoa is cooked through and tender yet slightly chewy.
- Check and Finish: After 20 minutes, check the quinoa’s doneness. Season the soup with salt and pepper to taste, add the cooked lentils or chickpeas and edamame, stir in the lemon juice for brightness, and heat through briefly before serving.
Notes
- Rinsing quinoa thoroughly before cooking removes its natural bitterness.
- You can substitute lentils with chickpeas or other legumes as preferred.
- Feel free to add a handful of spinach or kale in the last few minutes for extra greens.
- This soup stores well in the fridge for up to 4 days and also freezes nicely.
- Adjust the consistency by adding more broth or water if you prefer a thinner soup.
